Chili Skillet

Name: Chili Skillet
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings.
Ingredients: 1 pound ground beef; 1 cup chopped onion; 1/2 cup chopped green pepper; 1 garlic clove, minced; 1 can (16 ounces) kidney beans, rinsed and drained; 1 cup tomato juice; 1/2 cup water; 4 teaspoons chili powder; 1 teaspoon dried oregano; 1 teaspoon salt; 1/2 cup uncooked long grain rice; 1 cup canned or frozen corn; 1/2 cup sliced ripe olives; 1 cup shredded cheddar or Monterey Jack cheese; Thinly sliced green onions, optional

Like most farmers, my husband loves chili. And with all of the vegetables, cheese and meat in it, this quick dish makes a real meal. I serve it frequently in fall and winter. —Katherine Brown, Fredericktown, Ohio

Ingredients

1 pound ground beef
1 cup chopped onion
1/2 cup chopped green pepper
1 garlic clove, minced
1 can (16 ounces) kidney beans, rinsed and drained
1 cup tomato juice
1/2 cup water
4 teaspoons chili powder
1 teaspoon dried oregano
1 teaspoon salt
1/2 cup uncooked long grain rice
1 cup canned or frozen corn
1/2 cup sliced ripe olives
1 cup shredded cheddar or Monterey Jack cheese
Thinly sliced green onions, optional

Directions

In a large skillet over medium heat, cook beef, onion, pepper and garlic until meat is no longer pink; drain. Add the next seven ingredients; simmer, covered, until rice is tender, about 25 minutes.
Stir in corn and olives; cover and cook 5 minutes more. Sprinkle with cheese; cook, covered, until cheese is melted, about 5 minutes. If desired, top with green onions.

Nutrition Facts

1 serving: 599 calories, 26g fat (11g saturated fat), 98mg cholesterol, 1557mg sodium, 54g carbohydrate (9g sugars, 10g fiber), 38g protein.

Originally published as Chili Skillet in Country Woman January/February 1991

Reviews

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Average Rating:

ellimaye1

Dec 11, 2018

This was quick and easy. I would make it again if I were in a pinch, but it's not one I'd put into our rotation. I didn't have tomato juice so I used 1 cup of water and 15 oz tomato sauce.
4angels9798

Jan 26, 2015

I have been making this same recipe from a Taste of Home magazine since 2009. The 2009 recipe calls for 3 cups of juice. Bring to a boil before you cover and simmer this chili for the 25 minutes and the rice will be cooked. YUM. I always double this recipe and freeze lunch-sized portions.
Steph502

Aug 4, 2014

LOVE this recipe! It is excellent with ground venison instead of beef. Either way, I always add some cayenne pepper to spice it up but otherwise its delicious! Also, I use regular old instant rice and have never had the rice problem others have had.
vewebber58

Jan 4, 2014

This was good......just added a salad to make a complete meal. It could have used a little more seasoning, which is something easily taken care of and is a matter of personal taste, and I did add more water as it was cooking - quite a bit more - maybe as much as one cup. I'd add a little, then more when I checked it again, and I did that several times. I thought I may have detected a grain or two of rice that wasn't quite cooked through, but all in all the rice seemed to have been fine. Adding a little more water or tomato juice and cooking it a bit longer is all it needs to insure that the rice is cooked. I like this dish...simple, quick, easily tweaked to satisfy personal taste, and it tastes good. I will make it again.
amberjcarothers

Feb 9, 2013

Quick and easy one dish meal :o)I also had a hard time geting the rice cooked all the way , but other than that it was very good.
TexasCookie

Oct 18, 2011

This was extremely tasty, the blend of flavors was just right. However, I had trouble with my rice cooking even though I followed the directions exactly! Very annoying. I think in the future I will precook my rice. But I will make it again.
Yankee Fan

Apr 18, 2011

I fix this several time each month. Quick and easy after a long day at work.
nayner555

Feb 15, 2009

very good chili...the leftovers are even a good 'taco' dip with corn chips...a family pleaser for sure